Roghan-jooshi

Kerman offers a wide range of pastries and breads that are specific to that region, some even rooted in Zoroastrian time. There is a large population of Zoroastrian living in Kerman, so it's natural that their breads and pastries are a part of Kerman's confectionery. Some pastries are known to locals and are not even for sale in the pastry shops.

You can find pastries like date filled cookies Kolompeh and wheat sprouts bread with dates Komach Sehen in the pastry shops, but Roghan-jooshi ,Fried bread is only made at homes. What makes this bread unique and different from most breads is a mixture of black cumin, sesame seeds, safflower flower heads, and fenugreek that is added to the dough and gives it a rich aroma and flavor. In Kerman this mixture is already made and available at the spice markets in the grand bazaar.

Roghan-jooshi

Servings: 8 flat breads | Time: 1 hour

Ingredients:

Seeds and Herb Mixture:

1 cup black cumin seeds

1 cup sesame seeds

2 Tbsp safflower flower heads

2 Tbsp fenugreek seeds

Ingredients for Dough:

1 cup whole wheat flour

1 cup all purpose flour

1 tsp active yeast

1 tbsp of seeds and herb mixture

Water enough to make the dough

2 tbsp warm water to dissolve the yeast

1 tsp sugar

Process:

1. Mix together the two tablespoons warm water + sugar + yeast and let it rest for 10 minutes

2. In the bowl of stand mixer and fitted with dough attachment, mix together the flour (both types), dissolved yeast, and 1 tablespoon of seeds/herb mix and slowly add water. You know you have added enough water, when the dough is no longer sticky.

3. Knead dough with machine on low speed until slightly springy and soft for 3-4 minutes.

4. Turn dough out onto a floured work surface and form into a ball and place into a medium size bowl.

5. Cover with a kitchen towel and let rest for an hour or until the dough is doubled in size.

6. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape and cut into 8 pieces.

7. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom and let them rest for another 10-15 minutes.

8. Place a deep frying pan on the low-medium heat

9. On a floured work surface, using a small rolling pin flatten each ball to a 6 inch round, poke the dough with a fork.

10. Lay the dough into the hot oil and cook until bread begins to puff up and the bottom has brown spots and blisters, about 3 minutes. Flip and cook 2 more minutes, the bread begins to puff up, now remove from the oil and stack cooked bread onto a dish covered with kitchen napkins to absorb the oil.

11. When the bread cools down, dust with powdered sugar and enjoy. The bread can be wrapped in a plastic bag and kept in the refrigerator for a week.